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Hearty Bean Soup Recipe

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This hearty soup is a real crowd-pleaser served with fresh corn bread. No one can believe how quick and easy it is to make.—Nelda Cameron, Cleveland, Texas

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10 Servings
Prep/Total Time: 30 min.

Ingredients

1 large onion, chopped
1/2 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (11-1/2 ounces each) condensed bean with bacon soup, undiluted
2 cups diced fully cooked ham
2 cups water
2 tablespoons canned diced jalapeno peppers

Directions

In a small skillet, saute onion and green pepper in butter for 3 minutes. Add the garlic; cook 1 minute longer. Transfer to a Dutch oven or soup kettle. Stir in the remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally. Yield: 10 servings (2-1/2 quarts).

Leftover: Veggie Noodle Ham Casserole

Nutrition Facts: 1 serving (1 cup) equals 199 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 806 mg sodium, 23 g carbohydrate, 6 g fiber, 12 g protein.

Hearty Bean Soup published in Country Woman March/April 2000, p35

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

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Reviews for Hearty Bean Soup (2)

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Reviewed on Oct. 31, 2009 by karencaudle

This is one of the best bean soups I have ever had. This recipe is definitely a keeper!

Reviewed on Jan. 19, 2008 by vin2242_il

Thanks again for another great recipe.

Viny

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Hearty Bean Soup Recipe

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Ingredients